Baked on the Bright Side

When we first went gluten-free, I embraced corn tortillas as a bread substitute. Cheap and versatile, corn tortillas are easy to find and easy to make into wraps, tacos and quesadillas. But then I realized that many brands of corn tortillas also contain wheat, and they do have an annoying habit of falling apart unless you heat them just-so.

That’s why I was delighted to find Rudi’s gluten-free tortillas, because they are flexible and don’t fall apart. They’re made with whole grains — sorghum, brown rice, corn, amaranth, quinoa, millet and teff. I especially like the fun green color of the spinach tortillas. (Just make sure you buy the gluten-free tortillas. Once I bought the regular ones by mistake, but luckily I noticed when unloading the groceries.)

For Cinco de Mayo, celebrate with gluten-free quesadillas, stuffed with a festive filling of cheese, corn, black beans and cilantro. Any type of gluten-free shredded cheese is fine here, but for Cinco de Mayo try a Mexican four-cheese blend.

Place three tortillas on a large cookie sheet. Sprinkle 1/3 cup cheese on each tortilla. Spoon 1/3 cup black bean and corn filling on top of the cheese, distributing evenly on each tortilla. Sprinkle an additional 1/3 cup cheese on top of filling for each tortilla. Top with another tortilla.

Bake for 7 minutes, or until tortillas are slightly crispy and cheese is melted. Cut each quesadilla into six wedges and serve with salsa.

Yield: 3 to 4 servings

Eve Becker shares recipes and tips for gluten-free families on her blog, www.glutenfreenosh.com. She lives in Chicago with her husband and two daughters, the youngest of whom has celiac disease. Visit Gluten-Free Nosh on Facebook (facebook.com/GlutenFreeNosh) or Twitter (@GlutenFreeNosh). Eve also writes about food allergies and food sensitivities for Living Without magazine (www.livingwithout.com).